Its been National Cupcake Week all this week and to celebrate it I baked some muffins!
Confession time – I feel a bit of a phoney. I have a blog, I love baking, I own a dreamy pink Kitchenaid (I know – I am a lucky gal!) But I don’t bake as much as I used too. Its because this year Rob and I are trying to cut back on treats and lose a little weight. Which we have both achieved, whoop!
So as much as I would love to fill my blog content with scrumptious cakes and bakes, I just cannot justify the sugar content.
Plus, my food photography leaves a lot to be desired!
If I do bake anything these days, it is either a cake to give away, or some kind of oaty, peanut buttery, seeded, low sugar, energy bar type of thing. But to honour National Cupcake Week I baked muffins. Basically a cupcake without the icing.
I think the lines are very blurred between cupcakes and muffins. Muffins tend to be quick, one bowl mixes, and cupcakes tend to be elaborate recipes with a lot of faff, but using more or less the same ingredients as a muffin. Does a muffin become a cupcake as soon as you pipe a shedload of buttercream on it? Or if you don’t ice a cupcake do you call it a muffin? Who knows or cares really?
Personally if it was up to me, I say lets just stop labelling small cakes as muffins or cupcakes, and unify them by calling them muffcakes. Because the name always makes me giggle. And yes, I am stupid and immature.
Its another Instagram snap I’m afraid. They did not hang around long enough for me to get my proper camera out to take a snap! To be honest I didn’t intend to blog about them, but because Rob declared that these are the best thing I have baked in a long time, I decided to share them.
I really must have been depriving the poor boy of treats if he thinks these are great! Tee hee! Personally, I don’t think you can better a dark, moist, fudgey chocolate cake, but Rob raved about these and they are on his favourite list.
He is easily pleased when it comes to cake. Or bored of oaty, peanut buttery, seeded, low sugar, energy bar type things!
To make them I used this recipe here, then added my own spin with some frozen raspberries (still frozen) and some almond essence in the mix to make my Raspberry Bakewell muffcakes! Yum!